Teresa's Recipes
Creamy Pumpkin and Squash Soup
This Creamy Pumpkin and Squash Soup is a quintessential fall dish, perfect for crisp autumn evenings. It combines the heartiness of pumpkin and squash with the rich creaminess of fresh cream, creating a velvety, warming soup. Topped with fresh parsley and a hint of nutmeg, this soup is a delightful balance of savory and sweet flavors that will comfort your soul and engage your taste buds.
Ingredients
- For garnish Fresh parsley
- To taste Salt and pepper
- 1/4 teaspoon Nutmeg
- 1 cup Fresh cream
- 4 cups Vegetable broth
- 2 cloves, minced Garlic
- 1 medium, chopped Onion
- 2 cups, cubed Squash
- 2 cups, cubed Pumpkin
- 1 tablespoon Olive oil
Dietary Notes
- Servings: 4-6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 215
- Fat: 14g
- Carbs: 21g
- Protein: 3g
- Sodium: 530mg
- Sugar: 9g
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become tender and fragrant.
- Add the cubed pumpkin and squash to the pot, followed by the vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 20 minutes, or until the pumpkin and squash are tender.
- Remove the pot from the heat and let it cool slightly. Then, using an immersion blender, blend the soup until it achieves a smooth, creamy consistency.
- Return the pot to heat. Stir in the fresh cream and nutmeg, and season with salt and pepper to taste. Let the soup simmer for a few more minutes.
- Serve the soup hot, garnishing each bowl with fresh parsley.
- Enjoy this comforting Creamy Pumpkin and Squash Soup, a culinary tribute to the beautiful autumn season.
Tips
- For a vegan version, substitute the fresh cream with coconut milk.
- For a bit of crunch and extra flavor, top the soup with roasted pumpkin seeds.